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This is another deli-chicken creation. I wanted to design something light and fresh for the lunchtime hot bar, something that wouldn’t make people feel like they wanted to crawl under their desks and take a nap after eating. Enter Chicken Florentine. Work is hard enough without having to stay awake while you digest a pound of meat and fried potatoes (not that fried potatoes don’t have their place, because seriously, YUM).

I spent a summer during college in Florence and would order this amazing grilled chicken and lemon. So this recipe came to be as an extension of that meal. I like to use the left-overs from a rotisserie chicken; reheating the chicken with the lemon makes it super moist as lemon permeates the meat. A great trick to getting the cold chicken off the bone is to pop it in the oven for a few minutes just to warm it up.